Publicaciones en las que colabora con A. Robert Marsellés Fontanet (6)

2008

  1. Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2

    Innovative Food Science and Emerging Technologies, Vol. 9, Núm. 4, pp. 469-476

  2. Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

    European Food Research and Technology, Vol. 227, Núm. 2, pp. 401-408

  3. Study of the alcoholic fermentation of must stabilized by pulsed electric fields - effect of SO2

    Progress in Food Chemistry, pp. 73-104

2007

  1. Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice

    Food Control, Vol. 18, Núm. 5, pp. 473-479

  2. Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields

    Food Chemistry, Vol. 103, Núm. 3, pp. 771-777

2006

  1. Mostos: efecto de diferentes tratamientos de esterilización sobre el contenido de ácidos grasos y aminoácidos del mosto

    Tecnología del vino: tratamientos y equipos para viticultura y enología, Núm. 33, pp. 44-50